Best Bets for Grilling
Summer's almost over. Most people think of Labor Day (September 1) as the last hurrah for picnics and grilling…even though here in the south, many of us cook out 12 months a year.
If you'd like to spice up your grilling menu, we have some ideas.
1. Marinate meat in the fridge overnight. This allows the flavor of the sauce to soak into the meat and helps reduce your prep time the next day. If you're new to marinating, an easy starter is bottled Italian salad dressing, It adds a delicious flavor and helps tenderize some cuts of meat.
2. When planning on chicken kabobs, soak wooden skewers in water for about an hour before using, to prevent them from burning. Then slide a piece of foil over the handles for easier turning on the grill.
3. Prevent fish from sticking to the grill by spraying the cold grill rack with cooking spray or brush it lightly with vegetable oil. To avoid flare-ups, don't spray over the hot coals.
4. The top 3 steak cuts are Flank Steak, Rib Eye & Sirloin Steak. If you're watching your diet, Flank Steak is a leaner choice. Rib Eye is a little pricier but perfect for special occasions or when you want to treat your guests. Sirloin is a good steak for family cooking because one steak may feed the whole family.
5. When grilling vegetables, cut into large chunks and place them directly on the grill. If you are cooking smaller pieces, consider using a grill basket. This looks like a skillet with lots of holes in it. Air circulates, food stays in place, and you can stir and flip without problems.
Published 08/08/08
